I forgot how I stumbled on Umami‘s recipe for Sinigang but the description of this Filipino’s dish has been bugging me for days. I simply must have a taste of this soup! So, I just got myself almost everything required and these are :
White radish, cili padi, tomatoes, pumpkin (actually Umami and most Filipinos use yam but I couldn’t get yam so I replace with pumpkin), long beans, kangkong and since I have lime, maybe I will add in some later.
I have seen several version of sinigang and they use beef, pork and even seafoods as the base. I have some duck parts in my fridge and used that with pork ribs.
The most important thing to make sinigang is tamarind. In the foreground, the dark brown colour is the tamarind. I soak them in water to make tamarind juice.
I put them all into the slow cooker and tomorrow morning, I hope to be greeted with this Filipino dish for my brunch. I added in a large onion as well. So, let’s see how my Malaysian sinigang soup turns out in the next post, ok?